"The belly rules the mind."--Spanish Proverb

Sausage Crescent Logs Recipe

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This recipe for Sausage Crescent Logs, by , is from The Bennett Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shelby York
Added: Monday, December 4, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 pound seasoned pork sausage
1 8 oz pkg cream cheese (softened)
2 pkgs crescent rolls
1 egg white, slighty beaten
poppy seeds (optional)

Directions:
Directions:
Preheat oven to 350.
In a medium sized skillet, lightly brown sausage & drain. While sausage is still hot, add cream cheese & stir until cheese is melted and mixture is creamy. Cool completely. Seperate rolls into two rectangles. Form log of sausage mixture down center of each rectangle. Fold over the long sides of pastry to cover sausage log. Place on ungreased cookie sheet, seam side down. Brush with egg whites. Sprinkle with poppy seeds if desired. Bake 20 minutes until crust is golden. When completely cooled slice into 1 1/2 inch slices. Yield: 4 dozen

Personal Notes:
Personal Notes:
I omit the poppy seeds & add lots of black pepper to the sausage mixture! These can be made ahead & frozen. Reheat in oven. Great for brunch!

 

 

 

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